Mexican Vegitarian Casserole

This dish was very simple to make and really only consisted of layers of goodness; quartered tortilla wraps, black beans, roasted red pepper, cheese, cumin, more cheese, corn and green enchilada sauce. I think we’ll be taking a break with the Mexican dishes as of late we’re getting pretty tired of the tortilla wraps. If you have some Mexican recipes to suggest that don’t require these I would love to hear them!

 

 

Greek Quesadillas

Ok so technically this does not fall into Mexican…as far as I’m concerned 😉 This was sooo good! A great alternative for a meatless dinner with fresh veggies. I must admit, I forgot the black olives. I love olives too, my husband didn’t mind though since he hates them! I’m known to forget an ingredient every time I make something and since we live across the street from a supermarket you would think that it would be easy to just pop over and pick up what I forgot but as I was already there TWICE today I said screw it. This dish was still amazing without the olives but I will make it again complete with every ingredient 🙂

enjoy!

Here’s the recipe:

Ingredients

2 roasted vine ripe tomatoes

2 cups chopped baby spinach

1/3 chopped red onion

1 cup of shredded mozzarella cheese

1/3 cup feta cheese

1 small can of sliced black olives

olive oil

dried oregano

roasted red pepper

10″ whole wheat tortillas

Directions

Lightly brush one side of tortilla

turn tortilla over and place chopped spinach, red onion, roasted red pepper and roasted tomato and top with shredded cheese, feta and sprinkle oregano. Fold in half and place in frying pan on medium heat. cook until side has browned and turn over until cheese is melted (only a couple minutes each side should be enough). Viola!

I found this recipe here.

Brush one si

Southwestern Bean & Beef Burger Wrap

Here we go again, back on a Mexican kick! This was pretty different…in a good way. I found the recipe off of Eating Well. I subscribe to e-mails for recipes and it really inspires me as a photographer and a cook.  Packed with refried beans, beef, avocado, cilantro, pepperjack cheese, romaine lettuce and topped off with a squeeze of a lime this dish was easy and quick to make.

Enchiladas with a twist.

I put a spin on a traditional enchilada recipe I found online. Here is goes!

Boil 3 chicken breasts in water until cooked through.

Cut chicken into bite size pieces and toss into skillet on medium heat.

Cover chicken with Taco seasoning packet and mix up…do not add any water.

Cook chicken in Taco seasoning for about 10 minutes stirring throughout.

Mix 8 ounces or Ranch dressing and 8 ounces of Sour Cream. Reserve 1/2.

Transfer chicken to a bowl and mix with Ranch dressing and Sour Cream.

Preheat oven to 375

Grease pan shallow baking pan.

Take 8 inch Whole Wheat Tortillas and assemble as follows:

Spoon about a tablespoon of reserved Ranch  and Sour Cream mixture onto tortilla.

Spoon chicken mixture into center strip of tortilla.

Spoon salsa to taste and sprinkle with Mexican shredded cheese to taste (I smother).

Roll up Tortilla and place in pan seam side down.

Cover with Red Enchilada sauce & smother with cheese to taste.

Bake uncovered for 20-25 minutes

Kielbasa breakfast skillet

I threw some of my favorite things together for breakfast this morning…Kielbasa, Potatoes and Eggs! Add a little salt, pepper and garlic and viola! Kielbasa reminds me of big Portuguese family cook outs with Kielbasa, corn on the cob, steamers, little necks and more!

Cake in a cup.

I found this recipe online through…yup you guessed it! Foodgawker! The husband LOVED it so much he ate two! I love that I have all of the ingredients in my house all the time so this is something that I can make on a whim when I have a sweet tooth, isn’t it great when things work out?!